3. Pour 2 inches of oil into a large pot; heat oil to 350 degrees. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.

2. About 30 minutes before serving time, remove wings from refrigerator. Ten minutes before serving time, combine 1/2 cup flour, baking powder, 1/2 teaspoon salt, 1 cup water and 2 teaspoons oil in a medium mixing bowl to make batter, blend with a hand-held egg beater for 5 minutes.

3. Bring oil to 375 degrees in a wok or a deep-fryer on high heat. Separate wings and batter into 3 batches each. Combine first batch of wings and batter together. Deep fry for about 5 to 7 minutes or until wings turn golden brown. Transfer to a wired rack to drain and cool off. Repeat with other 2 batches. When the last batch is done, allow the wings to cool off on the rack for another 20 minutes.

4. In a medium mixing bowl, whisk egg yolks and ice water together, stir in remaining flour, whisk for about 2 minutes. Separate wings and batter into 3 batches again and repeat deep-frying steps but cooking the wings in each batch for only about 1 minute to get that extra crunch.

5. Place 1 teaspoon oil from the deep-fryer in a small pan and heat on high, add chopped garlic and chili flakes. Turn heat to medium. Stir and cook until oil is dried up and garlic turns golden brown. Sprinkle on wings. Sprinkle with salt and ground black pepper to taste and serve hot.